PREPARATION TIME 5 MIN
COOKING TIME 40 MIN
SERVES 4 PEOPLE
457g 11.7g 10.6g 3.1g 0.7g
CALORIES SUGAR FAT SATURATE SALT
23% 13% 15% 16% 12%

METHOD

Heat the oil in a large saucepan and fry the onion until it begins to brown. Add the garlic and ginger and cook for a further 2 minutes.

Add carrot and spices and stir well to coat the vegetables; cook for 2 minutes. When you can smell the spices, they are cooked, so add the tomatoes, stock and lentils. Cook over a moderate heat without the lid for 30 minutes, or until the lentils have softened.

Add the chickpeas and heat through.

When you are ready to serve, remove the cinnamon stick, stir the spinach through, and serve with toasted wholemeal pitta bread or brown rice and a few sprigs of coriander.

INGREDIENTS

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2cm fresh ginger, peeled and finely chopped
  • 1 carrot, diced
  • ½ tsp ground tumeric
  • ½ tsp Schwartz Crushed Chilli
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • 800ml vegetable stock
  • 150g red lentils
  • 150g puy or green lentils
  • 420g can chickpeas, drained
  • 200g fresh baby leaf spinach
  • fresh coriander